Banana Blossom and Squid Salad

The banana blossom which is the gorgeous, crimson, tapered bud at the end of a cluster of bananas is eaten as a vegetable. It can be boiled or stewed often in coconut milk, or it’s served thinly sliced into salads.

INGREDIENTS:

1 calamari tube, sliced into trips

juice of 2 limes

1 banana blossom

1 small handful Vietnamese mint, roughly chopped

1 small handful coriander, roughly chopped

1 spring onion (scallion), finely sliced

2 – 3 tablespoons dipping fish sauce

1 tablespoons roasted peanuts, chopped

2 tablespoons deep fried shallots

1 bird’s eye chilli, finely sliced

white vinegar for soaking

PROCESS:

Step 1: In a small bowl, add the squid trips to the lime and allow to marinate for 1 hour.

Step 2: Fill a bowl with water and add 2 – 3 tablespoons of cheap white vinegar. This water will prevent the banana blossom from oxidising and turning dark brown.

Step 3: Remove the dark, tough outer leaves of the banana blossom to reveal tender white leaves inside. Quickly slice, then immediately immerse in the acidulated water to prevent oxidisation.

Step 4: Cook the squid over a very hot griddle until tender (2 – 5 minutes).

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